Study on the improvement of water retention and mechanism of mutton myofibrillar protein by inulin combined with citrus fiber instead of phosphate

ZHANG Yu, MA Kexin, SUN Xuerui, QIU Xiaohui, DIAO Jingjing, CHEN Hongsheng

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 223-231.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 223-231. DOI: 10.13995/j.cnki.11-1802/ts.045441

Study on the improvement of water retention and mechanism of mutton myofibrillar protein by inulin combined with citrus fiber instead of phosphate

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(17): 223-231 https://doi.org/10.13995/j.cnki.11-1802/ts.045441

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